Chicken Sausage with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Sausage with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Sausage with Roasted Root Vegetables

Pan-seared chicken sausage served with a medley of oven-roasted sweet potatoes and carrots, finished with a fragrant sprinkle of rosemary.

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NUTRITION

579kcal
Protein
31.6g
Fat
34.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

6.25 oz chicken sausage

0.25 cup sweet potato

1 cup carrots

0.5 cup red onion

0 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the diced sweet potato, sliced carrots, and red onion wedges onto the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried rosemary, sea salt, and black pepper, tossing well to coat.

  • 4

    Spread the vegetables in a single layer and roast for 20 to 25 minutes until the edges are golden and tender.

  • 5

    While the vegetables roast, slice the chicken sausage into half-inch rounds and sear them in a skillet over medium heat until browned on both sides.

  • 6

    Toss the warm sausage with the roasted vegetables and serve immediately.

Chicken Sausage with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Sausage with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Sausage with Roasted Root Vegetables

Pan-seared chicken sausage served with a medley of oven-roasted sweet potatoes and carrots, finished with a fragrant sprinkle of rosemary.

NUTRITION

579kcal
Protein
31.6g
Fat
34.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

6.25 oz chicken sausage

0.25 cup sweet potato

1 cup carrots

0.5 cup red onion

0 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the diced sweet potato, sliced carrots, and red onion wedges onto the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried rosemary, sea salt, and black pepper, tossing well to coat.

  • 4

    Spread the vegetables in a single layer and roast for 20 to 25 minutes until the edges are golden and tender.

  • 5

    While the vegetables roast, slice the chicken sausage into half-inch rounds and sear them in a skillet over medium heat until browned on both sides.

  • 6

    Toss the warm sausage with the roasted vegetables and serve immediately.